Creamy Mushroom Pasta Soup is a cozy, comforting one-pot meal that combines the rich earthiness of mushrooms with tender pasta in a luscious, creamy broth. It’s the perfect dish for chilly days when you crave something warm, hearty, and satisfying—without needing hours in the kitchen.
Why You’ll Love This Recipe
This soup is a complete meal in a bowl—savory, creamy, and loaded with umami flavor from the mushrooms. It’s quick and easy to make, requiring minimal ingredients and just one pot. Whether you’re looking for a weeknight dinner or a comforting lunch, this recipe is a crowd-pleaser. Plus, it’s easy to adapt to vegetarian, vegan, or gluten-free diets.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mushrooms (cremini, button, or mixed variety)
- Onion
- Garlic
- Carrots (optional)
- Pasta (small shapes like ditalini, shells, or elbow)
- Vegetable or chicken broth
- Heavy cream or plant-based cream
- Olive oil or butter
- Fresh thyme or dried Italian seasoning
- Salt
- Black pepper
- Parmesan cheese (optional, for serving)
- Fresh parsley (optional, for garnish)
directions
- In a large pot, heat olive oil or butter over medium heat. Add chopped onion and carrots (if using) and sauté until softened, about 5 minutes.
- Add garlic and mushrooms, and cook until mushrooms release their moisture and begin to brown, about 8–10 minutes.
- Stir in the herbs, salt, and pepper.
- Add broth and bring to a boil. Stir in the pasta and cook according to package directions until al dente.
- Reduce heat to low and stir in the cream. Simmer for 2–3 minutes until heated through.
- Taste and adjust seasoning.
- Serve hot, topped with grated Parmesan and chopped parsley if desired.
Servings and timing
Serves: 4–6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
- Make it vegan by using plant-based cream and skipping the cheese.
- Add spinach or kale at the end for extra greens.
- Use gluten-free pasta to make it gluten-free.
- Swap pasta for rice or quinoa if preferred.
- Add a splash of white wine with the mushrooms for deeper flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the soup as it thickens.
Freezing is not recommended as the cream and pasta can change texture, but it can be done if needed—reheat slowly and stir well.
FAQs
What kind of mushrooms work best?
Cremini, button, or a mix of wild mushrooms all work beautifully in this soup.
Can I use milk instead of cream?
Yes, but the soup will be thinner and less rich. You can thicken it with a cornstarch slurry if desired.
What pasta shapes are best for this soup?
Short pasta shapes like ditalini, shells, elbow, or fusilli work best as they hold up well in broth.
Is this recipe vegetarian?
It can be—just use vegetable broth and skip any meat-based additions.
Can I make this soup vegan?
Yes, use plant-based cream and butter, and omit the cheese or use vegan Parmesan.
How do I keep the pasta from getting mushy?
Cook the pasta until just al dente and avoid overcooking. Reheat leftovers gently.
Can I add protein to this soup?
Yes, cooked chicken, turkey, or white beans make great additions.
Does this soup freeze well?
It can be frozen, but the texture of the pasta and cream may change. Reheat slowly and stir to recombine.
Can I make it ahead of time?
Yes, make the soup up to 2 days ahead. Store in the fridge and reheat before serving.
What should I serve with this soup?
Crusty bread, a green salad, or garlic toast are great accompaniments.
Conclusion
Creamy Mushroom Pasta Soup is a rich, satisfying dish that brings comfort and flavor to your table in under an hour. With tender pasta, earthy mushrooms, and a velvety broth, it’s a warm and filling meal that’s perfect for any night of the week. Simple, versatile, and deeply comforting—this soup is sure to become a new favorite.
Print
Creamy Mushroom Pasta Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Comfort Food
Description
Creamy Mushroom Pasta Soup is the ultimate cozy comfort food! This rich and hearty soup is filled with tender pasta, sautéed mushrooms, and herbs in a velvety broth finished with a swirl of sour cream. It’s satisfying, flavorful, and comes together in under an hour — perfect for chilly nights or meatless meals.
Ingredients
For the Soup:
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2 tablespoons butter or olive oil
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2 shallots or 1 small onion, finely chopped
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2 cloves garlic, minced
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1 lb mixed mushrooms (cremini, shiitake, or button), sliced
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1/2 teaspoon dried dill
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1 teaspoon dried or fresh thyme
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1 teaspoon sweet paprika
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1/4 teaspoon chili flakes (optional)
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1 tablespoon Worcestershire sauce (or soy sauce for vegetarian)
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1/3 cup dry white wine (optional)
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6 cups vegetable broth
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1 cup small pasta (like ditalini, orzo, or elbow)
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1/2 cup sour cream (or Greek yogurt for a lighter version)
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
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Parmesan cheese (optional, for serving)
Instructions
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Sauté the Aromatics:
Melt butter in a large soup pot over medium heat. Add shallots and cook until soft, about 3 minutes. Add garlic and sauté for 1 minute more. -
Cook the Mushrooms:
Add mushrooms and cook, stirring occasionally, until they release moisture and start to brown — about 8–10 minutes. -
Add Seasoning & Deglaze:
Stir in dill, thyme, paprika, and chili flakes. Add Worcestershire sauce and wine (if using). Simmer 2–3 minutes to reduce slightly. -
Simmer the Soup:
Pour in the broth and bring to a gentle boil. Add pasta and cook until al dente, following package instructions (about 8–10 minutes). -
Make it Creamy:
Reduce heat to low. In a small bowl, mix a few spoonfuls of hot broth into the sour cream to temper it. Stir the mixture back into the soup. Season with salt and pepper to taste. -
Serve:
Ladle into bowls and garnish with parsley. Sprinkle with Parmesan, if desired. Serve hot with crusty bread.
Notes
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Use gluten-free pasta to make this gluten-free.
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Want it heartier? Add white beans or spinach at the end.
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Leftovers thicken as they sit — add extra broth when reheating.